Pisarei e faśö

Pisarei e faśö (pronounced: [pisa'ʁe:i efa'zø] or [pisaʁ'e:i efa'zo]), also called pisarei cui faśö, are a typical pasta dish of the Italian province of Piacenza, among the best known of Piacenza cuisine.[2] These are small gnocchi made of flour and breadcrumbs served with a sauce made of beans, lard, onion and tomato. An ancient peasant recipe, poor but complete, still today it is very popular among the people and in the restaurants of Piacenza.[3][4]

Pisarei e fasö
Alternative namespisarei cui faśö
Place of originItaly
Region or stateEmilia-Romagna
Main ingredients
  • flour
  • breadcrumbs
  • beans
[1]
Pisarei e faśö

The dish has been enhanced and regulated with the De.Co. mark by the municipal administration of Piacenza.[3]

History

A reliable tradition tells that the recipe at the base of pisarei e faśö was developed in the Middle Ages inside the monasteries of Piacenza thanks to the monks, who served recipes of poor but nutritious ingredients to feed pilgrims going to Rome, in transit on the Via Francigena. At one time, dolichos beans were used instead of borlotti beans and the recipe did not include tomato puree, as borlotti beans and tomatoes were introduced in Europe only after the discovery of the Americas.[3]

Etymology

It is presumable that to give the name to the gnocchetto is its vague resemblance to a small penis, which in Piacenza's dialect is called pisarell.[5] The term comes from the onomatopoeic verb pisä, meaning to urinate.[6]

Preparation

Pisarei are obtained from a mixture of flour, breadcrumbs and water, which is rolled up to form long cylinders, which in turn are cut into pieces the size of a bean. The pieces, in turn, are crushed and rolled slightly on themselves, so that they take the characteristic shape.

Acknowledgements

On the proposal of the Emilia-Romagna Region, pisarei and faśö have been included by the Ministry of Agriculture, as one of the traditional Italian food products typical of the province of Piacenza.

References

  1. Daniela Guaiti (2010). Emilia Romagna - La grande cucina regionale italiana (in Italian). Edizioni Gribaudo. p. 61. ISBN 978-88-580-0333-6.
  2. "Alla scoperta di Piacenza". Guide Michelin.
  3. Amparo Machado; Chiara Prete (2015). 1001 specialità della cucina italiana da provare almeno una volta nella vita (in Italian). Newton Compton Editori. p. 234. ISBN 978-88-541-8648-4.
  4. AA., VV. (10 December 2010). 1000 ricette della cucina italiana Il più grande libro illustrato dedicato alla tavola del nostro paese (in Italian). Rizzoli. ISBN 978-88-586-0966-8.
  5. Mauro Sangermani. "Le 4 stagioni del gusto". Accademia della cucina piacentina.
  6. Luigi Paraboschi, Piasintinäda coi barbis.

Bibliography

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.